Summer Minestrone Soup

You can have a bowl of this savory goodness tonight, and the preserve the summer's freshest produce by freezing a batch for later.
(serves 8)

2 T. EVOO
2 cups thinly sliced leeks, white and light green parts only (about 2 leeks)
1 cup thinly sliced organic* carrots (they are sweeter, I have found*)
1 cup thinly sliced celery
2 large garlic cloves, minced
2 T. tomato paste
8 cups unsalted chicken stock
1 can (14.5 oz.) unsalted fire roasted* diced tomatoes, undrained
1 can (14.5 oz.) unsalted cannellini beans, rinsed, drained, and divided
2 cups chopped yellow squash
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup fresh green beans, cut into 1" pieces
1/2 cup uncooked ditalini pasta
3/4 t. kosher salt
1/2 t. freshly* ground black pepper
5 oz. kale or spinach*, stemmed and chopped
1/4 cup homemade or refrigerated pesto
2 oz. freshly grated Parmesan cheese (about 1/2 cup)

Heat a large Dutch oven over med. heat. Add oil; swirl to coat. Add leek, carrot, celery, and garlic; cover and cook 5 mins., stirring occasionally (do not brown). Add tomato paste; cook 2 mins. stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 mins. Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, S&P to pan. Increase heat to med.; cook 10 mins. Stir in kale; cook 2 mins. Place 2 cups of soup in each bowl. Top each with 1&1/2 t. pesto and 1 T. Parmesan. To freeze: Cool soup completely. Freeze flat in a large zip lock plastic freezer bag.

"Enjoy the little things, for one day you may look back and realize they were the big things."

Have FUN today!!

Love,

MM